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Toasted Barley and Mashed Potatoes
1/2 cup barley
3 cups chicken stock
4 sprigs fresh thyme
1 lb red potatoes, peeled and cubed
1/2 cup buttermilk, warm
salt and pepper, to taste
In a medium saucepan, toast the barley 8-10 minutes. Add the stock
and thyme and bring to a simmer. Reduce heat to low and cook until
tender, stirring often, about 35 minutes. Discard the thyme sprigs,
and drain the barley.
Meanwhile, boil the potatoes until tender, about 20 minutes. Drain
and keep warm.
Rice the potatoes. Stir in the barley and warm buttermilk.
Season with salt and pepper.
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Barley Potatoes